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 Terrine Recipe
This is a very tasty thing, of course, the shape is important, which does not determine the content, vegetable, chicken, fish, and of course meat are suitable for cooking terrines. They are baked in a refractory rectangular shape, from the name of which the name of the dish came in French – terrine.
Course Breakfast Lunch, Dinner Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Picnic Food Dishes, Second Course Dishes, Snacks Ideas
Cuisine Polish Cuisine
Cook Time 90 minutes
Servings
Ingredients
Course Breakfast Lunch, Dinner Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Picnic Food Dishes, Second Course Dishes, Snacks Ideas
Cuisine Polish Cuisine
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. Take the form. It can be ceramic, aluminum, or even disposable foil.
    Take the form. It can be ceramic, aluminum, or even disposable foil.
  2. Take two packs (200 grams each) of smoked bacon and spread them on the walls and bottom of the mold, hanging the "tongues" of bacon outside the mold.
    Take two packs (200 grams each) of smoked bacon and spread them on the walls and bottom of the mold, hanging the "tongues" of bacon outside the mold.
  3. Put an arbitrary mixture of pork and ground beef on the bottom (I just marinated the beef in soy sauce, but this is optional). Sprinkle with dry herbs, put garlic cloves. (This is to taste).
    Put an arbitrary mixture of pork and ground beef on the bottom (I just marinated the beef in soy sauce, but this is optional). Sprinkle with dry herbs, put garlic cloves. (This is to taste).
  4. Then mix ground beef and chicken liver in a blender (add spices, whatever you want).
    Then mix ground beef and chicken liver in a blender (add spices, whatever you want).
  5. And spread it out in a thin layer.
    And spread it out in a thin layer.
  6. Place the boiled and smoked bacon cubes on top.
    Place the boiled and smoked bacon cubes on top.
  7. Then - a layer of chicken meat, and on top of it - the remains of beef liver.
    Then - a layer of chicken meat, and on top of it - the remains of beef liver.
  8. Those "tongues" of bacon that we have omitted from the mold, wrap on top.
    Those "tongues" of bacon that we have omitted from the mold, wrap on top.
  9. Then (and this is important!) we put the mold on a baking sheet with hot water (the water level is 2/3 of the mold, at least half) and put it in the oven (190 ~ 200 degrees) for (about) one and a half or even two hours (depending on the oven). If necessary, add boiling water from the kettle during the cooking process.
    Then (and this is important!) we put the mold on a baking sheet with hot water (the water level is 2/3 of the mold, at least half) and put it in the oven (190 ~ 200 degrees) for (about) one and a half or even two hours (depending on the oven). If necessary, add boiling water from the kettle during the cooking process.
  10. Remove from the oven. Let it cool down a little and either drain the fat, which is sprayed between the mold and the product, or do not drain - then a delicious jelly is formed around this meat "loaf". Then let it cool completely and for 20 hours (or at least overnight!) put it in the refrigerator.
    Remove from the oven. Let it cool down a little and either drain the fat, which is sprayed between the mold and the product, or do not drain - then a delicious jelly is formed around this meat "loaf". Then let it cool completely and for 20 hours (or at least overnight!) put it in the refrigerator.
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